ArticleFood chemistry: X2025
Evaluation of techno-functional properties of fava bean aquafaba powder in vegan muffins: Effects of locust bean gum and foam-mat drying.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Process Optimization of Spray-Dried Aquafaba and Comparison with Freeze-Drying: Techno-Functional Performance and Structural Attributes.Foods (Basel, Switzerland) · 2026Article
- Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
2 authors.
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Abstract
The fava bean aquafaba with and without locus bean gum (LBG) was foam-mat dried at 50 °C, 60 °C, and 70 °C and used as an egg replacer in the vegan muffin. Foams, muffins, and aquafaba powders were characterized using various analyses. The maximum foam overrun (832.37 %) and the minimum foam density (0.1067 g/ml) were observed at fresh aquafaba. As the drying temperature increased, foam capacity increased to 427 %. The addition of LBG to aquafaba and using 70 °C for drying increased foam stability and decreased foam drainage. Baking loss and specific volume of muffins ranged between 15.31 % to 19.06 % and 1.79 ml/g to 2.42 ml/g, respectively. The moisture diffusion coefficient and activation energy were 1.380-5.448× 10
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